Place the bowl over a pan of simmering water and cook,
stirring constantly with a wooden spoon for about 10 - 12 minutes, until the
mixture is thick like pudding.

Whisk the mixture when it starts to get thick. Take
off the heat and set aside for 15 minutes.

Cover with plastic wrap directly on the surface of the
custard and refrigerate for 1 to 2 hours, until completely chilled.

Beat half the egg whites with a pinch of salt until
stiff. Add the remaining 2 tablespoons sugar and beat until the whites
are stiff and shiny.

Carefully fold the egg whites into the cold lemon
mixture.

Place the cream in a bowl and beat on high speed until
the cream forms stiff peaks.

Carefully fold whipped cream into the lemon mixture.

Lemon Syrup

3/4 cup sugar

3/4 cup water

1/4 cup lemon juice

1/4 cup Limoncello or water

Head the sugar and water, stirring until sugar dissolves.
Remove from heat and add lemon juice and Limoncello or water. Tip
into a large, shallow tray or baking dish.

Quickly dunk a third of the sponge pieces into Lemon
Syrup to wet each side and arrange them in a single layer in the bottom of a 12
cup capacity glass serving bowl.

Carefully spread a third of the Limoncello Mousse over
the top. Cover with half the strawberries or kiwifruit, then another
layer of the dunked sponge pieces. Top with

another third of the Limoncello Mousse, then the rest of
the fruit and the last third of the dunked sponge. Pour any leftover
Lemon Syrup over the sponge layer, then

top with the remaining Limoncello Mouse.

Cover and chill for at least 1 hour or up to 48 hours.
Ganish with chopped pistachios to serve, unless one of your guests has a
nut allergy.

So she had to sprinkle hundreds and thousands on top of
this beautiful pudding instead of pistachios. That’s right, Trace – I
have to be careful with my food ingredients all the time at home. Not only no nuts but
also no bulk raisins, no coriander seeds, and etc.